Gluten Free Tabbouleh

15 Jan Gluten Free Tabbouleh

Ingredients:

1 small cucumber 2 large shallots
6 cherry tomatoes
1/2 red capsicum
2 bunches flat parsley
1 bunch curly parsley
8 mint leaves
1/2 lemon
1/3 cup extra virgin olive oil
Pinch salt
1 cup quinoa

(optional to add 1 minced or chopped clove garlic when adding olive oil)

Method:

Soak quinoa for 15 mins then boil and remove from heat to steam in the pot for 15 mins with a covered lid. Run a fork half way through to fluff up.  Finely chop parsley, mint and shallots and add to bowl. Add chopped tomatoes, cucumber and capsicum. Add lemon, salt and olive oil and stir. When quinoa is cool add and stir.

So tasty, fresh and full of antioxidants and nutritious and perfect after Pilates or Yoga, or to take to work for lunch ,or an afternoon picnic with some fresh made lentil patties or cold meats and fresh bread